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Jiangxi Cuisine (Ningda Branch)

地方菜 · ⭐ 3.7

Kaibo Shi Hotel, No. 46 Zhuangshi Avenue (opposite Ningbo University Metro Station Exit A, 450 meters on foot)

Dishes

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  Bell Pepper and Pig Liver Stir-fry

  A classic Chinese dish featuring tender pig liver stir-fried with fresh bell peppers, seasoned with savory flavors.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Jiangxi Fried Noodles

  Jiangxi fried rice noodles is a stir-fried dish made primarily with rice noodles, typically including bean sprouts, greens, carrots, and shredded meat. The noodles are stir-fried in oil until cooked, then seasoned and mixed evenly.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  葱花蛋

  葱花蛋是一道以鸡蛋和葱花为主要食材的家常菜。将鸡蛋打散后加入适量盐，与切碎的葱花混合均匀，倒入热油锅中煎炒至凝固成型即可。制作简单，口感嫩滑。
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  Egg Yolk Eggplant

  Eggplant slices are fried until soft, then stir-fried with sautéed egg yolks to absorb their flavor and oil, creating a crispy exterior and tender interior.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.

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